A gluten-free Buffalo Chicken Mac and Cheese—when only indulgent comfort will do. This baked macaroni and cheese features a spicy buffalo chicken layer beneath a rich white cheddar sauce for a satisfying twist on a classic.
Today I’m partnering with Sharp Home USA. Sharp makes quality home appliances that simplify cooking. I’ve been using the Superheated Steam Countertop Oven for months and it’s become a go-to for fast, healthy cooking. I only partner with brands I trust.
Making the Perfect White Cheddar Cheese Sauce
I used to work in a fondue restaurant, and the technique for a smooth cheese sauce is essentially the same: start with a warmed liquid base and gradually incorporate shredded cheese. For this recipe I use chicken broth flavored with garlic and mustard powder.
Coat the shredded white cheddar lightly with arrowroot (a gluten-free thickener) so the cheese melts evenly. Warm the broth, then add about half the cheese and use a fork to mix it in. The cheese will melt into a glossy, pourable sauce that clings to the macaroni.
The key is gentle heat to melt without scorching. An induction cooktop with a low simmer setting is ideal; a regular stove at its lowest setting will also work. I use the Sharp Induction Cooktop’s simmer enhancer for a controlled low temperature and the Power Boost to bring the pasta water to a rapid boil when I’m in a hurry. Its Keep Warm function is handy when juggling multiple components.
An Easy Buffalo Chicken
I prefer roasting a whole chicken for this dish; a 4-pound bird takes about 50 minutes in the Sharp Superheated Steam Countertop Oven and needs only simple seasoning—salt, pepper, and paprika—with optional sage and thyme for extra depth. If time is tight, a precooked chicken or cooked breasts work well too.
After shredding the meat, melt butter in a skillet and stir in buffalo wing hot sauce, then toss the chicken until well coated. Spread the buffalo chicken in the bottom of a 9×9 baking dish for a flavorful base under the macaroni and cheese.
Layering for Best Results
Assemble the casserole in layers for the best texture contrast: buffalo chicken on the bottom, macaroni with white cheddar sauce in the middle, and a crunchy breadcrumb topping. I make gluten-free breadcrumbs from blended brown rice crackers to keep the dish fully gluten-free.
Briefly broil or grill the assembled casserole to toast the breadcrumbs and warm everything through. The Superheated Steam Countertop Oven works wonderfully for this step because it heats quickly and crisps the topping without drying the interior.
How to Build This Casserole
- Cook macaroni according to package directions and drain.
- Melt butter in a skillet, add buffalo wing sauce, then toss in shredded chicken until coated.
- Make gluten-free breadcrumbs by pulsing brown rice crackers into fine crumbs.
- Prepare the white cheddar sauce: warm chicken broth with garlic and mustard powder, then whisk in arrowroot-coated shredded cheddar until smooth. Thin with more broth if needed so the sauce coats the pasta evenly.
Quick Recipe Overview
Prep and assemble the casserole, then bake or broil until the topping is golden and the casserole is heated through. This version yields about 8 servings—perfect for feeding a family or bringing to a gathering. Serve with carrot and celery sticks or a sprinkle of blue cheese for a classic flavor pairing.
Ingredients
- Baked Whole Chicken
- 4 pound whole chicken
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- Black pepper, to taste
- Buffalo Chicken Mac and Cheese
- 1 pound macaroni noodles (gluten-free if needed)
- 1 tablespoon butter
- 1/2 cup buffalo wing hot sauce
- 1/2 cup breadcrumbs (gluten-free; brown rice crackers pulsed into crumbs)
- White Cheddar Cheese Sauce
- 2/3 cup chicken broth
- 1 clove garlic, minced
- 1/4 teaspoon mustard powder
- 4 cups aged white cheddar, shredded
- 1 1/2 tablespoons arrowroot
Instructions
Baked Chicken
- Rub the chicken with salt, pepper, paprika, sage, and thyme. Place in a shallow baking dish.
- Bake in a Superheated Steam Countertop Oven at 425°F for 50 minutes on the Bake/Reheat setting. For a conventional oven, preheat to 425°F, cover with foil and bake 1 hour, then uncover and bake another 30 minutes to brown.
- Let the chicken cool slightly, then remove from the bones and shred into bite-sized pieces.
Buffalo Chicken Mac and Cheese
- Boil water and cook pasta according to package directions; drain.
- Melt butter in a skillet, add hot sauce, then stir in shredded chicken until coated. Spread the buffalo chicken in the bottom of a 9×9 baking dish.
- Make the cheese sauce: warm the chicken broth over low heat with the garlic and mustard powder. Keep heat low (use a simmer enhancer or the lowest setting on a standard cooktop).
- Toss the shredded cheddar with arrowroot to coat, then gradually add the cheese to the warm broth, whisking with a fork until a smooth, slightly thin sauce forms. Add more broth if necessary to reach a sauce that easily coats the pasta.
- Mix the cheese sauce with the drained pasta, then layer the macaroni over the buffalo chicken in the baking dish. Sprinkle with breadcrumbs.
- Broil or grill at high heat (about 450°F) until the breadcrumbs are toasted and the casserole is heated through—about 10–15 minutes in a countertop oven. In a conventional oven, bake at 425°F for about 20 minutes until golden.
- Serve warm with carrots, celery, or a sprinkle of blue cheese.
Notes
Save time by using precooked chicken. Arrowroot keeps the sauce gluten-free and helps the shredded cheese melt smoothly.
Nutrition (per serving)
Calories: 484 kcal | Carbohydrates: 49 g | Protein: 22 g | Fat: 21 g | Saturated Fat: 13 g | Cholesterol: 63 mg | Sodium: 488 mg | Fiber: 2 g
Other Cheesy Casseroles
- Vegetarian Enchilada Casserole, by Sunkissed Kitchen
- Baked Eggplant Parmesan Pasta, by Sunkissed Kitchen
- Butternut Baked Spaghetti, by Sunkissed Kitchen
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